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Yes. It took about 30-45 minutes to take the chill off the pan. Then I did that 200 degree

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Joined: Dec 12, 2005


Posted to Thread #30021 at 10:00 pm on Dec 12, 2017

thing for 10 minutes, shut oven off and let the rolls rise in the "off" oven since I keep the house at a somewhat chilly 68 degrees. They rose beautifully there. Popped them out, pushed the temp to CI levels (425 for 10 minutes, then down to 350 for the rest of the time with an added burst of steam added at the high temp beginning by adding boiling water to a pan left at the bottom of the stove.

All this is unnecessary for cinnamon rolls. They are heaven themselves.

I think the initial 'bring to room temp" would have been less if I had transferred the rolls from the refrigerated pan to one that was already a room temp. But again, that is just me and my learning curve.

Jesus saves. Buddha recycles.

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